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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
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Thoroughly crush strawberries in a large bowl; set aside. Combine pectin with 1/4 cup sugar. Gradually add pectin mixture to strawberries, stirring vigorously. Let stand for 30 minutes, stirring occasionally. Add corn syrup; mix well. Gradually stir in remaining sugar until dissolved. Spoon into containers leaving 1/2-inch headspace; secure lids. Let stand overnight at room temperature before freezing. May be frozen up to one year. Store in refrigerator up to 4 weeks after opening.